Graubünden barley soup

A Graubünden specialty to warm up those long winter days. An appetizing soup made with vegetables, dried meat, barley, broth and parsley. try also this greek cake recipe too.

Ingredients

Main course For 4 people

1 onion

1 carrot

100 g of celeriac

100 g of leek

100 g of Graubünden dried meat in one piece

2 tablespoons of butter

80 g of pearl barley

1 liter of vegetable broth

salt

pepper

1 dl of semi-fat cream

½ bunch of parsley

Preparation:

ca. 40 minutes

Simmer:

ca. 1 hour

Total time:

1 h 40 min

Freind's kitchen recipes, beef salad bowl.

How to proceed

Peel the onion and chop it.

Halve leek lengthwise without cutting the base. Pass it under running water and wash the leaves and remove the base. Wash the carrot and celeriac and peel them. Cut the carrot, leek and celery into approx. 4 mm.

Cut the dried meat into approx. 4 mm.

Melt the butter in a large skillet. Add the vegetables and dried meat and sauté over medium heat for 2 minutes.

Add the barley and fry it for 2 minutes.

Wet with the broth. Leave to simmer over low heat for approx. 1 hour.

Season the soup with salt and pepper. Combine the cream.

In the meantime, wash the parsley, dry it with kitchen paper and chop it.

You may be interested to read risotto with leeks recipe/ risotto with radicchio recipe.